Sicilian Scaccia

Ingredients

• For the dough: For the dough:
• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• For the filling: For the filling:
• 4 large tomatoes, diced 4 large tomatoes, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 15g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Make a well in the center and add the olive oil and warm water. Mix until a dough forms, then knead for 5 minutes until smooth. Cover and let it rest for 30 minutes.
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent. Add the diced tomatoes, dried oregano, dried basil, salt, and black pepper. Cook for 10 minutes, until the tomatoes have softened and the flavors have melded together. Remove from heat and let it cool.
3. 3.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
4. 4.
   Divide the dough into two equal portions. Roll out one portion into a thin rectangle on a lightly floured surface.
5. 5.
   Spread half of the tomato filling evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle half of the shredded mozzarella cheese on top.
6. 6.
   Starting from one of the longer sides, tightly roll the dough into a log. Carefully transfer the rolled dough onto the prepared baking sheet.
7. 7.
   Repeat steps 4-6 with the remaining dough and filling.
8. 8.
   Bake the Scaccia in the preheated oven for 25-30 minutes, or until the crust is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing into thick pieces. Serve warm and enjoy!

Treat your ingredients with care...

• Tomatoes — Use ripe and flavorful tomatoes for the filling. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Mozzarella cheese — Opt for a high-quality mozzarella cheese that melts well. You can also experiment with other types of cheese such as provolone or fontina for a different flavor profile.

Tips & Tricks

• To achieve a flaky crust, make sure to roll out the dough thinly and evenly.
• Allow the filling to cool completely before spreading it on the dough to prevent the pastry from becoming soggy.
• For a spicier version, add a pinch of red pepper flakes to the filling.
• Serve Scaccia as an appetizer, snack, or even as a main course accompanied by a fresh salad.
• Leftover Scaccia can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore its crispiness.

Serving advice

Serve the warm Scaccia as a centerpiece on a rustic wooden board, allowing guests to slice their desired portions. Accompany it with a side of marinara sauce for dipping.

Presentation advice

To showcase the beautiful striped pattern of the Scaccia, slice it diagonally and arrange the pieces on a platter, allowing the layers of filling to be visible. Garnish with fresh basil leaves for a pop of color.